When making enchiladas how do you keep the tortillas from falling apart when you roll them?

The reason your tortillas are falling apart is you are not putting them in oil after you warm them up.

1. warm up tortilla

2. run through warm oil.

3. roll or dip them in the sauce then roll. or roll then add the sauce.

depends where you live is the type of tortilla you have available. when picking tortillas make sure they dont look dry and are soft.

This is how I do it and it's always worked:

1. Fry chopped up chicken with a little coriander and minced garlic.

2. When the chicken is cooked through, add about half of a jar of enchilada sauce and warm it through.

3. Heat the corn tortillas in the microwave for only 10-15 seconds until they come apart easily. Hold the corn tortilla in your hand and spoon in a heaped tablespoon of the mixture - don't overfill them.

4. Add some cheddar cheese or mexiblend (only a little) on top of the chicken mixture.

5. CAREFULLY fold in two opposite sides and place it fold down in a dish (don't use something that's flat like a pizza pan cause they'll dry out).

6. After you've finished them all and they're tightly packed in next to each other and on top (if you have too many) - pour on the rest of the sauce and cover with more cheese.

7. Bake them on a medium - high heat until the cheese starts to become brown and bubbly.

That's it ! You can try what the others have suggested and add oil, but I don't because I can't eat really greasy foods. It really just takes practice. Don't roll them too tightly either cause they're sure to crack.

Hope this helps and you have some great enchiladas!!

Enchilada Tortillas

Instead of rolling them, why not make them stacked & flat.

This is how my family has been making the for years and years.

All you do have a pan with some oil in it. Take 1 corn tortilla and cook it for maybe 10 seconds,just long enough to have it cooked through without getting to the crispy stage.

In second pan have some enchilada sauce warming. Take the corn tortilla and dip it into the enchilada sauce until covered. Place this on a plate. Repeats steps until desired amount "high", as we call it in my family. Typically 4 high is a good meal. You can stack these as high or as little as you want depending how hungry you are.

You will want to sprinkle some cheese between the layers and maybe some diced onion.

Once your layers are done you can top with refried beans, guacuamole, sour cream, salsa, tomatoes, green chiles, lettuce (Any or all)

This preparation is a by the plate method. You will need to repeat these steps for everyone else that will be eating.

Enjoy!!!

Making Enchiladas

Before rolling the tortillas preheat a pan with a little veg oil,put the tortillas on long enough for them to get soft.then fill and roll.That's what I do..

my mom doesn't heat them first. She lets the enchilada sauce warm them, then she rolls them. She likes Rosa's Corn tortilla's. Don't make enchiladas with Flour tortilla's that makes them burritos!

I fry them lightly before hand. It is better to make your own tortillas. I use Maseca, you just add water, roll em out, then dry them in a pan.

Keep experimenting with different brands until you find one that works for you, or switch to flour tortillas.

i work at a mexican restraunt and we dip them in oil first- then they roll up just fine. don't roll them really tight though...